A little different…but when it comes to cheesecake anything is good! This one will be a hit on your celebration tables, or at any potluck, BBQ, or picnic. For low-carb-hardly-any-calories serve with assorted cut veggies to dip.

The add-ins are really up to you. Sub out the tomatoes for greek olives and part of the mozzarella for feta cheese. Stir in a little crushed pineapple or jalapenos…anything you’d like. Leave off the crust altogether for even lower calories – I’ve given stats for either way.

(For complete fabulous-ness don’t be tempted to use fat-free cream cheese as it tends to make cheesecakes rubbery!)

Preheat oven to 350 degrees.
Stir together bread crumbs and melted butter. Pat into the bottom of a greased 9-inch springform pan (OR 9-inch deep dish pie plate). Bake for 5 minutes. Remove from oven and set aside to cool.

In large bowl whip cream cheese just to soften. Add shredded cheese, green onions, black pepper, and cayenne pepper, and mix to combine. Add eggs, one at a time and beat just until each egg is no longer visible. Fold in tomatoes. Pour filling into crust. Place pan on a cookie sheet and bake for 20-25 minutes or until almost firm in the middle.

Remove to a wire rack and run a sharp knife around the edge of the cake. Let cool completely before removing sides of pan. When cooled, wrap tightly and chill overnight or preferably a couple days. Makes 20 appetizer servings.

Remove rind from Brie, if desired. Cut into wedges and arrange on a plate.

IF USING my Caramel Sauce previously-made: in a small saucepan add nuts to sauce and bring to a boil. Boil for 30 seconds and allow to cool slightly. Microwave the Brie 30-45 seconds – just until it starts to melt. Spoon over warmed Brie and serve. (If making the sauce at the same time, measure out 2/3 cup to a small saucepan and add the nuts. Bring to a boil and boil 30 seconds. Cool slightly. Pour sauce over warm Brie and serve.)

IF USING Cinnamon Bliss, in a small saucepan add nuts and bring to boil over medium-high heat and boil for 2 1/2 minutes, stirring constantly. Set aside to cool slightly. Microwave Brie for about 35-40 seconds or until just starting to melt. Spoon sauce mixture over cheese. Serve with fruits. Makes 8 servings.

Cut cherry or grape tomatoes in half. Lay cut side up in a pie plate – single layer. Squeeze them in to fit! Sprinkle with 2 of the minced cloves of garlic. Sprinkle with Splenda/sugar. (Don’t skip the sweetener- it’s what makes this SO good!) Roast in oven, uncovered for about 2-2 1/2 hours, stirring three or four times.

Tomatoes will be shriveled and almost dry. Remove from oven and let cool. Meanwhile, cut Roma tomatoes in quarters and squeeze to remove seeds and then dice them. Add to roasted tomatoes along with remaining clove of garlic, basil, oil and cheese. Toss well. Add salt and pepper to taste. Cover and let sit at room temperature for at least 30 minutes to marinate and get BETTER!!

In a small bowl whisk together the lemon juice, salt, Splenda, garlic, basil, sour cream, mayonnaise, and black pepper. Cover and chill for at least one hour. Makes 8 servings about 2 tablespoons each.

It’s so much more than a dip, though… it’s great on top of burger or smeared inside a grilled cheese sandwich.

You could even pound some chicken breasts very thin and spread this on before it’s baked…roll the breasts up and coat them with a few bread crumbs. Spritz with olive oil and bake at 350 for 30 minutes or so.

Preheat oven to 350 degrees. Wipe mushrooms clean; remove stems and gently scoop out the gills to make room for the filling.

In a large bowl combine the cream cheese, mayo, diced artichoke hearts, spinach, garlic, Splenda, Parmesan, and cayenne. Fill each mushroom cap with 1 tablespoon of dip mixture. Place on a baking sheet (with sides, as the mushrooms will release liquid) and bake for 15-20 minutes, or until mushrooms are soft and the filling is golden. Serve warm. Makes approx 10 servings of 2 pieces each.